Heather is a mom to three kids, who all love to cook! Together, they are the Kids in the Kitchen with Girl and Her Kitchen, creating food and recipes the whole family will enjoy!
There is just something about brunch that I absolutely love. I am really not sure what it is.
If I had to guess though, I would guess it was the word.
It just sounds so much more delicious than breakfast rolling off your tongue. Doesn’t it?
If you are fancy, you probably have brunch all the time. Me? I have a few opportunities a year for a real brunch. Mother’s Day, Easter, and maybe one other one, but that is about it. I like to take those opportunities and make the best of them. This year, I am making all new recipes for Easter Brunch. I tend to make the same recipes each time, mainly because we love them so much, but this time, I am going rogue. All new ideas, fresh recipes, and creative dishes are what it’s all about this year.
The main event is always the egg dish for me. You need a star of the brunch table, and that is usually it for me. This time, I chose a simple frittata. Easy, quick, and delicious! We paired it with French toast muffins, which were a serious brunch win. Cinnamon and vanilla soaked bread baked golden brown? You just cannot go wrong with that!
The sweet and savory bacon we made? Um…it just might be the best thing I ever ate. Seriously.
When you are eating french toast muffins and bacon dredged in brown sugar, you need something to even things out. That’s why I whipped up Honey Lime Fruit Salad as well. Do you hear that? Fruit salad. Nothing to feel guilty about now.
The best part of this brunch menu? It is really easy! You will spend more time eating and enjoying friends and family, instead of being stuck in the kitchen.
Enjoy this brunch for Easter! Or, anytime!
Easy Mushroom and Parmesan Frittata Recipe
8 large eggs
3/4 cup half and half
2 tsp salt, divided
1/2 tsp pepper
1 1/2 cup mixed mushrooms (I used portabellas, oyster and shitakes)
1 cup parmesan, grated
butter for pan
In a blender, mix eggs, half and half, 1 tsp salt and pepper. Blend until whipped and creamy. Meanwhile, melt butter in a large frying pan. Add mushrooms and sauté until golden. Remove from pan. Add more butter and melt to coat the pan. Add egg mixture. Let set in pan for 3 minutes. Add mushrooms. Cook for two more minutes. Preheat the broiler. Sprinkle parmesan over frittata. Transfer pan to the oven and broil for 2-4 minutes until the top is golden brown and bubbly. Remove carefully and cut into wedges.
Don’t like mushrooms? Try these other combinations for a truly delicious brunch experience! Or breakfast. We can always do breakfast too-less fancy-but still delicious! Follow the same cooking directions above, but sub in the following:
- Potato + Leek + Pecorino Romano: Saute leeks in butter, add egg mixture, let set, add cooked potatoes, sprinkle with romano
- Broccoli + Ham + Cheddar: Add cooked broccoli and ham to set egg mixture and sprinkle with cheddar
- Bacon + Onion + Swiss: Add cooked crisp bacon and sauteed onions to set egg mixture. Top with swiss
- Sausage + Tomato + Mozzarella + Basil: Add cooked Italian sausage and fresh cherry tomatoes to set egg mixture. Top with mozzarella and broil. Sprinkle with fresh basil
- Asparagus + Goat Cheese: Add cooked asparagus and top with goat cheese
- Spinach + Feta + Calamata Olives: Add cooked spinach and top with feta and olives
By: Heather Williams
Heather is a busy mom of three who loves exploring Lake County with her kids. When she, her husband, and kids are not embarking on new adventures, you will most likely find her cooking and posting some great family-friendly recipes at Girl and Her Kitchen.